This simple grilled Hawaiian Chicken Kebabs recipe combines pineapple, ginger, sesame and a hint of garlic into delicious chicken kebabs… making them a Fabulous light, yet filling dish during the hot days of summer. It goes wonderfully with steamed jasmine rice.
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons Rice Vinegar or sherry
- 1 tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 1/2 pounds skinless, boneless chicken breast halves – cut into 2 inch pieces
- Fresh Pineapple cut into slices
- 1/2 c. fresh pineapple, chopped into small pieces, juice reserved
- 1 T. Cornstarch
- 1/4 c. cold water
- Leftover Marinade
Directions: First… Soak 10-12 Wooden Skewers in a tall glass of water. This prevents the skewers from burning during cooking. In a small bowl mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic powder. In a Marinating Dish, (if you don’t have one, you can place them in a 9×13 casserole dish or even a zip-lock freezer bag) place the chicken pieces and several pineapple slices that have been chopped into small pieces into the dish, pour over the marinade, stir until well coated. Cover, and marinate in the refrigerator for 2 hours. If using a Marinating Dish, flip it over after an hour. I don’t recommend marinating overnight if you’re using fresh pineapple as the enzymes in the pineapple will break down the chicken and change its texture.
Preheat grill to medium-high heat.
Thread the chicken pieces onto the pre-soaked skewers. Now, you’re left with some tasty leftover marinade. If you’d like to baste your chicken during cooking, you can make a light basting sauce. In a small sauce pan add the leftover marinade (with pineapple pieces) over medium heat, stirring occasionally. While it is heating in a small bowl mix cornstarch and COLD water (Cornstarch only thickens once!), once your marinade is bubbling hot, add the cornstarch/water mix. Bring to a boil until thickened and no longer cloudy (this means the cornstarch is thoroughly incorporated into your sauce).
Lightly oil the grill grate on your Barbecue Grill. Grill the chicken kebabs 8-10 minutes, turning occasionally, or until chicken juices run clear. During the last 5 minutes of cooking, add the pineapple slices, grill lightly on both sides.
Alternatively, you could use canned pineapple chunks and make Hawaiian Chicken Kebabs by alternating pieces of chicken and pieces of pineapple.
This dish is perfect with steamed jasmine rice!